Haunted By Debts

Remember my macadamia nut debt? Where I tested a few of the nuts in a pesto sauce? Well, I finally repaid it—with interest!

My macadamia nut friend drove into town on Sunday to visit some high school buddies, but he left a little time in the afternoon to stop by. When he arrived, we moseyed into my kitchen, where I took the “Teach a man to bake cookies, and he’ll eat for a lifetime!” approach and handed him the measuring cups.

Although we hit a slight snag when I realized some chocoholic ghosts got into my white chocolate supply and devoured the whole bag (no, it couldn’t be me, honest!), my friend’s eyes lit up at the butterscotch morsels stashed away on the back of the shelf. While he stirred them into the dough, I made a mental note to reprimand the ghosts… And then replenish their supply.

I still felt guilty as the little cookies puffed up and tanned in the oven, but as my friend transferred them to wire racks to cool, two immediately disappeared, despite his claims that he was still stuffed from his big omelet breakfast. I suppose I should thank the ghosts after all… Butterscotch and macadamia nuts are a match made in heaven!

Substitute white chocolate for the butterscotch for a more traditional cookie. If you don’t eat all of them hot from the oven, serve cooled cookies with milk for dunking!

1 egg

¼ c. butter, melted and cooled

2 tsp vanilla

½ c. light brown sugar, packed

½ c. granulated sugar

1¼ c. flour

¼ tsp baking soda

¼ tsp salt

¼ c. macadamia nuts, roughly chopped

¼ c. butterscotch morsels

Preheat the oven to 350°. Line two cookie sheets with parchment paper.

In a large bowl, whisk together the egg, butter, and vanilla. Stir in the sugars, smearing any clumps against the sides of the bowl with a fork or spatula.

In a medium bowl, whisk together the flour, baking soda, and salt. Gradually stir the flour mixture into the sugar mixture. Add in the nuts and butterscotch, stirring until evenly combined.

Working with one level tablespoon, shape the dough into balls, and place the dough balls onto the prepared sheets. (Make sure each cookie has both butterscotch and nuts!) Bake at 350° for 11-13 min, or until light golden brown. Cool on the pan for 5 min before turning out onto a wire rack to cool completely.

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